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Keeping It Current: A quick tour of Potatoes USA’s new culinary center. Watch on. Chef RJ Harvey, Culinary Director gives the industry a rundown of the new culinary space he will be developing potato dishes in for the industry and hosting operators from around the world in.
- New Spud Lab Update - Potatoes USA
And, to make sure I get all the details right, I’ve invited...
- Chef RJ Harvey Vies for Spud Superiority in Food Network ...
August 25, 2023. Chef RJ Harvey, Director of Culinary at...
- Chef RJ discusses potato innovation to ... - Potatoes USA
Chef RJ Harvey, Culinary Director, shares what he is doing...
- Videos Archive - Potatoes USA
A quick tour of Potatoes USA’s new culinary center. Chef RJ...
- New Spud Lab Update - Potatoes USA
- Could You Share A Little on Your background?
- What Is The Purpose of Your position?
- What Have Been Some of Your Favorite Creations?
- Potato Noodles Sound Quite Interesting. Do They Hold Together well?
- How Are You Reaching Chefs and Foodservice People with These Ideas?
- What About The General Public?
I’m from right here in Denver where our home office is located. Interestingly enough, I moved around quite a bit after school — I went to Johnson & Wales University in Denver, but also the one in Providence, Rhode Island. My degree is in culinary nutrition. After leaving culinary school and going around to fine-dining restaurants, resorts, hotels a...
We have extended our culinary reach to all of our programs. On a daily basis, I figure out ways where there are turnkey solutions for everybody to crave potatoes. What I mean by that, for a consumer, it can be something as simple as the best way to make a baked potato. We’re creating a gold standard within industry to showcase to consumers and the ...
For fresh, we took a potato and ran it on a vegetable spiralizer and to turn potatoes into fresh noodles. It’s a wonderful gluten-free solution. … A fresh-spun potato is about as minimally processed as you can for a gluten-free option. We made tagliatelle (pasta) with broccoli rabe and spicy Italian sausage with some chiles and garlic. For frozen, ...
They actually hold together great, but it does depend on the potato. What I have found is a potato with higher moisture content and lower starch content tends to hold together better. So, your yellows, your whites and reds tend to give you a more resilient potato noodle than something like a russet. Sometimes you do want those longer noodles, so a ...
Foodservice, specifically, one of the things we do every year is hold a culinary innovation session. It allows us to come up with these ideas on the forefront, but also develop some assets so we can have amazing pictures that can be used on our website, in trade communications — like the farm report newsletter that we send out quarterly. … Also, we...
We’re showcasing what are some uses are for different potato varieties. Like, what are the best ways to cook a yellow potato, or the best ways to cook a russet potato. So, we have these guides that retailers can use as part of their marketing strategy, or they can print it and hand out while they’re doing an in-store promotion.
As the Culinary Director for Potatoes USA, the marketing board for all potatoes grown in the United States of America, Chef RJ Harvey works to strengthen the demand for U.S. potatoes on a global level in all channels through culinary development, potato type education, and brand promotion.
